Tag Archives: carrageenan

Corn Pudding

It’s prime time for the two most popular varieties of sweet corn: white corn, which has smaller, sweeter kernels, and yellow corn, with its larger, fuller-flavored kernels, and primarily eaten on the cob.  Seldom used for feed or flour, sweet … Continue reading

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Posted in Grains, hydrocolloids, Molecular Gastronomy, Techniques | Tagged , | 1 Comment

Spring Pea “Panna Cotta”

It took a little longer than usual this year, but Spring finally arrived.  We’ve  put away those  heavy, braised meat and potato items, and traded them in for some lighter fare with sweet, green peas.  We have a few choices, … Continue reading

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Posted in hydrocolloids, Molecular Gastronomy | Tagged ,